Slow-Cooker Spinach and Ricotta Lasagna With Romaine Salad

Ingredients

2 

10-ounce 

packages chopped frozen spinach, thawed and squeezed to remove excess moisture

1 

cup 

ricotta

3/4 

cup 

grated Parmesan (3 ounces)

3 

cups 

marinara sauce

6 

regular lasagna noodles (not no-boil)

1 1/2 

cups 

grated mozzarella (6 ounces)

2 

tablespoons 

olive oil

2 

teaspoons 

red wine vinegar

kosher salt and black pepper

1 

small head romaine lettuce, cut into strips (about 8 cups)

1 

cucumber, thinly sliced

1/2 

small red onion, thinly sliced

Directions

1. In a bowl, mix together the spinach, ricotta, and ½ cup of the Parmesan. In a second bowl, mix together the marinara sauce and ½ cup water.
2. Spread ¾ cup of the marinara mixture in the bottom of a 4- to 6-quart slow cooker. Top with 2 noodles (breaking to fit), ¾ cup of the remaining marinara mixture, half the spinach mixture, and ½ cup of the mozzarella; repeat. Top with the remaining noodles, marinara mixture, mozzarella, and Parmesan.
3. Cover and cook on low until the noodles are tender, 3 ½ to 4 hours.
4. In a large bowl, whisk together the oil, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Add the lettuce, cucumber, and onion and toss to combine. Serve with the lasagna.